Tabbouleh Salad - adapted from my mom
Serves 4 as a side salad
1 cup uncooked quinoa
1 1/2 cups water
1 packed cup chopped parsley (the crinkly kind)
1 1/2 cups chopped cucumber
1 1/2 cups chopped tomatoes
2 tablespoons chopped red onion
1/4 cup olive oil
1 lemon - juiced and zested
Quinoa cooks just like rice. Rinse and drain grains. Bring grains and water to a boil, cover and reduce to very low. Cook on low about 30 minutes, or until grains are tender and a little "tail" has separated from the nut. I check the quinoa at about 20 minutes - I've found packages take really different cook times.
Chop parsley, cucumber, tomatoes and onions and add to a large bowl. Juice and zest the lemon and combine with olive oil in a smaller bowl.
Add the lemon and olive oil dressing to the quinoa and let the dressed grains cool for a while before combining with the veggies.
Most recently we ate this with some baked chicken, hummus and feta cheese. We also like this with naan or some whole wheat tortillas and a dollop of tzatziki sauce. It's a delicious salad!